Name: Wyebrook Farm Buttermilk Pancakes Recipe
Total time: 25 min
Yield: 6
Cuisine: American

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These rustic blueberry pancakes come to us courtesy of wyebrook farm in honey brook, pennsylvania. 

How to make Wyebrook Farm Buttermilk Pancakes Recipe

Martha Stewart

Crawler

American

<p>These rustic blueberry pancakes come to us courtesy of wyebrook farm in honey brook, pennsylvania. </p>

All purpose flour

Baking powder

Baking soda

Coarse salt

Buttermilk

Whole milk

Large eggs,  room temperature

Unsalted butter,  melted,  plus more,  room temperature,  for griddle

Fresh blueberries

Whipped butter,  pure maple syrup,  and cooked sausages,  for serving

Step 1 whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together buttermilk, milk, eggs, and butter. Make a well in center of flour mixture, pour in milk mixture, and stir with a fork or whisk until well combined but still a bit lumpy. Fold in blueberries.

step 1

Step 2 heat a griddle (or large cast-iron or nonstick skillet) over medium and brush with butter. Working in batches, add 1/3 cup batter for each pancake. Cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip and continue cooking until other sides are golden brown, 1 to 2 minutes more. Transfer to a plate. Brush griddle with more butter between batches.

step 2

Step 3 serve, topped with butter and syrup, with sausages on the side.

step 3

Martha Stewart-5